Instructions

Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, leaving 2 tablespoons left in the pot. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent. Add the cumin, pork, and the chicken stock and cook for ½ hour.
Add poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an addition 30 to 45 minutes.